Peel onion and cut off the stem from the bottom, leaving the onion intact. Next, stuff the core of the onion with a beef bullion cube and butter then wrap in foil and grill for about 40 minutes. Sprinkle with dry soup mix. "Blossom" the onion and place pads of butter between folds. Place foil packets on grill; cook 20 to 30 minutes (if grill becomes too hot, move onions to a cooler area), until tender and slightly charred. Peel back and trim outer layer of Vidalia skin, cutting off the top and the bottom of onion so that it can sit upright. Heat grill to medium hot. with your knife, slice onion from top almost to the bottom in 1/8s, again, leaving onion in tact. Place one teaspoon of sugar on top of the onion (this should look like a little mound of sugar). Just peel and core your onion like an apple. The process to make foil-wrapped grilled onions is really easy. Place onion on a sheet of aluminum foil and season generously with kosher salt. Let onions cool in packets for 15 minutes.

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